Cookies with stamps, the classic ones decorated to make at home. In addition, in recent years we have easy access to utensils and recipes that give us the possibility of making these wonderful, rich and beautiful cookies. There are recipes of all kinds and stamps with all the unimaginable drawings, and we can even adapt them by putting the words we want. And best of all, they are very easy to make, we just have to take care that the dough does not stick to the stamps and that they unmold well.
Next, I will tell you how to make some stamp cookies so that they come out perfect, both in sight and in taste. An alternative to typical cookies.
recipe information
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- Preparation time: 20 minutes
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- cooling time: 1 hour
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- cooking time: 15 minutes
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- total time: 1 hour and 35 minutes
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- rations: 5 (25 units)
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- Category: cake shop
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- type of cuisine: Spanish
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- calories: 70 kcal per unit
Ingredients for cookies with stamps for 5 people
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- 200 g all-purpose flour
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- 100 g rye flour
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- 25g cocoa powder
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- 150g butter
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- 50 g of nut butter
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- 75g brown sugar
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- 25g white sugar
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- ½ teaspoon salt flakes
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- 1 egg yolk
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- 1 teaspoon of cinnamon
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- 1 pinch of coffee or coffee essence
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- A little flour to brush the stamps
How to make stamp cookies
As always we weigh and measure the ingredients and sift together the flours, salt, cocoa and cinnamon.
Remove the butter and egg from the fridge and let it warm for half an hour. It is important that the ingredients are of the time, especially the butter. We put both sugars, the nut butter and the butter in a processor and mix.
When it is creamy, add the egg yolk and the vanilla essence and the coffee and work it again for a few minutes. Finally we are adding the mixture of flours with cocoa.
We knead until we have a homogeneous and fully integrated dough and we store it in the fridge for a minimum of an hour, so that it cools down and we can manipulate it to make the cookies without the dough sticking to the stamps. We can even make the cookies the next day, thus dividing up the work several times.
While the dough is in the fridge, we pass the stamps through flour, brushing them well to remove the rest of the flour and make sure that they are dry and the dough will not stick. Nor are we interested in having a lot of flour encrusted, because if it did not remain embedded in the cookies. And if during the process the dough sticks, we go back again to pass them through the flour.
After the cooling time of the dough we begin to make the cookies. We form balls of dough of 30 g so that they remain the same. We can make them thicker if we want and for this we weigh 40 g of dough instead of 30.
We place the stamp on top of our ball, making sure that it is well centered and press evenly, to form the cookie, until the dough reaches the edges, but without protruding.
We can cut them with a metal disc, to even them out and remove the dough that may protrude and place them in a baking dish. Once the fountain is complete, we store it in the fridge and continue making the rest of the cookies. In my case I needed two trays.
Meanwhile, we turn on the oven at 220º, and when it has reached the temperature, we bake the first tray at 200ºC for 15 minutes. Take them out and place them on a wire rack to cool. Depending on the thickness of the biscuit and the oven, it may need a little more time, so my advice is that you take these reference times, but without stopping to control them and adjusting it if necessary.
If we do not want to make them with cocoa, we replace it with 30 g of flour, white or rye. We put a little more amount of flour because the cocoa absorbs more liquid and thus we maintain the formula. We can omit the nut butter and use 200 g of butter. And of course, flavor them to your liking by changing the cinnamon for any other spice that you like.
Once cold, we have really crunchy and delicious cookies, perfect for going back to school.
Easy preparation summary
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- Prepare and weigh all the ingredients and sift together the flours and cocoa
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- In a processor we work the butter at room temperature with the butter and both sugars
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- Add the egg yolk and the essences and continue working for a few minutes until we have a homogeneous mixture.
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- Finally we are incorporating the mixture of flours and cocoa
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- We love until everything is integrated
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- Store the dough in the fridge for at least an hour.
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- We turn on the oven at 220ºC
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- Prepare the stamps by brushing them with flour to make sure they are completely dry
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- Take the dough out of the fridge and make 30 g balls to make them uniform
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- We press each ball with the stamps to form our cookie. Cut off the excess with a metal disc.
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- We are placing them in a non-stick baking dish or lined with baking paper.
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- Bake for 15 minutes and when they are ready, transfer them to a wire rack to cool.
